FOSTERS DAILY DEMOCRAT

DINING OUT: ORE NELL'S DOES TEXAS-STYle BBQ RIGHT

Now about that brisket. Much of my time is spent in Austin as many of you know and I have some of the best barbeque trucks and shacks within just a few miles from me – and many of them including James Beard Award-winning Franklin Barbecue. I’ve tried plenty of them and Will’s barbeque is easily just as good, and better than many.

FOSTERS DAILY DEMOCRAT

Wine me dine me: go bananas for this southern dessert

...Southern food is much more nuanced than we’re seeing, of course. Like all food traditions, the dishes vary within regions and even within families. There are some commonalities, however. Fried chicken, cornbread, brisket and ribs, each done differently depending on who your grandparents were and where they hailed from. That goes for dessert, too, and in Texas you’ll see a lot of cobblers and pecan pie but also banana pudding, creamy, sweet and many prepared just like the delicious version chef Will Myska is whipping up at Ore Nell’s Barbeque in Kittery. There are even banana pudding festivals in Georgia and Tennessee...

PORTSMOUTH HERALD

ORE NELL'S BBQ COMING TO KITTERY

...McSharry and Vargas have tapped Vida’s current chef de cuisine, Will Myska, to work as Ore Nell’s pit master. Myska grew up in Houston before moving to the Seacoast when he was 19. He grew up eating Texas barbecue with his grandmother Ore Nell, and he is excited to share his favorite childhood cuisines with the Seacoast.
“I’m beyond humbled and excited, growing up barbecuing and making a career out of it now and share it with other people, what’s more exciting than that?” Myska said. “I want people to feel like home. I want people who have traveled all over to take a bite of barbecue and say, ‘this reminds of the time I was in Austin, Elgin and Taylor;’ anywhere in Texas and bring families and the community together like we always try to do here and at Vida.”